I made up these cookies for a friend who was allergic to just about any category of food you could think of. I challenged myself to use only ingredients I already had in my cupboard. They turned out surprisingly well, and are popular even with people who don't have all these food sensitivities.
- 2 cups quinoa flakes or rice flakes (or quick-cooking oats if gluten allergy isn't a problem)
- 1 cup shredded unsweetened coconut
- 1 cup honey powder, coconut sugar, or dry sweetener of your choice
- 1/2 cup rice flour
- 1/4 cup cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup coconut oil
- 3/4 cup unsweetened soy, almond, rice, or other non-dairy milk
- 1 teaspoon vanilla extract
Preheat oven to 350F. Mix together dry ingredients thoroughly.
Melt coconut oil in saucepan and pour into dry ingredients gradually, stirring at the same time until thoroughly mixed.
Mix in soy milk and vanilla extract (the dough will be quite moist)
Form heaped tablespoon-size balls of dough and place them on greased baking sheets.
Bake for 12 minutes or until done (they will start to appear dry on the outside and slightly browned on the bottom).
Allow to cool for a few minutes, then remove from baking sheets and place on racks to finish cooling.
Enjoy! Makes about 40 cookies.